Method

  1. Heat Oil
  2. Add whole spices
  3. When spices start to pop and crackle, add the veggies.
  4. Stir and cook for 2 minutes.
  5. Add the rest of the spices and salt to taste.
  6. Cook until the veggies are soft – make sure the spices do not burn, by adding a little water as required.
  7. Stuff the cooked spiced veggies in a naan bread.
  8. Add onion pickle, slaw and sev.
  9. Top with date and tamarind sauce, red chilli sauce and chopped fresh coriander.